Caprese Jar Salad

Caprese Jar Salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


1pint ripe grape tomatoes
1/4cup fruity extra-virgin olive oil, divided
1/2teaspoon coarse salt
1/4teaspoon cracked black pepper
1/2teaspoon sugar
1 red bell pepper, thinly sliced
2tablespoons balsamic vinegar
1 (4-ounce) fresh mozzarella ball, cut into bite-size pieces
2sprigs (about 1/2 ounce) fresh basil, chopped
2cloves garlic, finely chopped


  1. In a small mixing bowl, toss grape tomatoes with 1 tablespoon olive oil, salt, pepper and sugar.
  2. Layer tomato mixture, bell peppers, mozzarella, basil and garlic into 4 (1-cup) glass canning jars. Sprinkle balsamic vinegar over layers. Pour olive oil into jars to cover tomatoes.
  3. Let stand at least 30 minutes so flavors will intensify. Serve or refrigerate up to 1 week. Makes 2 pints.

Nutritional Info *per serving

  • Calories 160
  • Fat 14g
  • Cholesterol 10mg
  • Sodium 280mg
  • Carbohydrate 5g
  • Fiber 1g
  • Protein 6g